Layered Sweet Potato Salad
Ingredients
- 2 lbs sweet potatoes
- 2 Tbsps avocado oil, or extra virgin olive oil
- sea salt and ground pepper, to taste
- 1 Tbsp white wine vinegar or apple cider vinegar
- 2 Tbsps wholegrain mustard
- 2 Tbsps fresh dill, chopped
- 2 cups fresh snow peas
- 1/3 of a small red cabbage, thinly shredded
- 2 cups frozen organic corn kernels, thawed
- 1 cup frozen green peas, thawed
- 1/2 bunch radishes, thinly sliced
- 3 cups baby arugula
- 4 green onions, thinly sliced
Creamy Dressing:
- 1/2 cup plain Greek yogurt
- 1/2 cup homemade mayonnaise
- sea salt and pepper, to taste
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 Tbsp white wine vinegar, or acv
- juice of 1 large lemon
- 1/2 cup fresh flat-leaf parsley, finely chopped
Instructions
- Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
- Chop your sweet potatoes into ½ - inch cubes and arrange them in a single layer onto the
- prepared baking tray. Sprinkle with sea salt and pepper then drizzle with the oil. Stir and toss to
- combine well.
- Roast in your preheated oven for 15-17 minutes, or until tender.
- Once the potatoes are finished roasting, remove them from the oven and allow them to cool on the tray. Transfer to a large bowl and add in the vinegar, wholegrain mustard, and dill; toss well to coat.
- To make your creamy dressing, add all the dressing ingredients into a medium bowl and whisk to combine. Refrigerate until ready to use.
- In a large glass bowl, add a layer of your sweet potatoes, followed by peas, red cabbage, corn, snow peas, radishes tucked in nicely, and arugula, as shown.
- Drizzle with your creamy dressing and garnish with green onions.
- Enjoy!
Like this? Leave a comment below!